PIE  CRUST

 

Double Crust:

2 ¼ cup flour

1 stick margarine

6 tbs Crisco shortening

1 tsp salt

1/3 cup ice cold water

 

This may not be enough for large pie.  Increase ingredients as needed.

 

 

 

Put flour, and salt into a bowl.

Cut in margarine with a pastry blender until it resembles coarse grain.

Cut in Crisco with pastry blender until it resembles tiny peas.

Add water a little at a time tossing with fork until it clings together.

Form a ball, wrap in plastic, and refrigerate at least 1 hour.

(It is important not to handle dough very much)

 

Roll out on heavily floured board.

 

 

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